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Chili Cornbread Bake

<p>This Chili Cornbread Bake is a simple dish that uses a homemade chili mix instead of store bought.</p>
8 Servings Recipe By

Ingredients

  • 1 tablespoon Vegetable Oil
  • 1 cup dice Onion
  • 1 cup dice Bell Pepper, Green
  • 3 teaspoons mince Garlic, Cloves
  • 2 1/4 cups cook Ground Beef
  • 30 ounces drain and rinse Kidney (Dark Red) Beans, Canned
  • 28 ounces Tomato Sauce
  • 3 tablespoons Chili Powder
  • 1 tablespoon Cumin
  • 1 teaspoon Paprika
  • 6 1/2 ounces Cornbread Mix
  • 1/2 cups chop Cilantro, Fresh
  • 1 1/2 cups Cheddar Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4"x4" piece
  • 522 Calories
  • 22g Total Fat
  • 9g Sat Fat
  • 1g Trans Fat
  • 77mg Cholesterol
  • 1154mg Sodium
  • 48g Total Carb
  • 10g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 34g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large pot over medium heat, saute onion in vegetable oil for about 4 minutes.
  2. Add in bell pepper and garlic and cook another 2 minutes.
  3. Add ground beef, beans, tomato sauce, chili powder, cumin and paprika. Stir well to combine.
  4. Bring to a boil, then reduce heat.
  5. Simmer, covered, for 20 minutes.
  6. While the chili is cooking, prepare cornbread mix according to directions on package but do not bake.
  7. Stir cilantro into the cornbread mixture.
  8. Remove chili from heat and pour into baking pan.
  9. Top with cornbread mixture and sprinkle cheese on top.
  10. Bake at 350 for 20-25 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large pot over medium heat, saute onion in vegetable oil for about 4 minutes.
  2. Add in bell pepper and garlic and cook another 2 minutes.
  3. Add ground beef, beans, tomato sauce, chili powder, cumin and paprika. Stir well to combine.
  4. Bring to a boil, then reduce heat.
  5. Simmer, covered, for 20 minutes.
  6. While the chili is cooking, prepare cornbread mix according to directions on package but do not bake.
  7. Stir cilantro into the cornbread mixture.
  8. Remove chili from heat and pour into baking pan.
  9. Top with cornbread mixture and sprinkle cheese on top.
  10. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 350 for 20-25 minutes until cornbread is set.

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